I think onions are often underappreciated. You might cook with them every day but they’re never the star of the meal. Onions add body, texture and flavour but are often invisible in a dish. That is, unless you caramelize your onions. Then they can become a versatile suppertime star in pizza and pasta…

Thought I would pass this lovely recipe along... click link below...…

Preserved lemons

This recipe is from Paula Wolfert, a well-known authority on Mediterranean cooking who seems to have a special fondness for the cuisine of North Africa. I keep preserved lemons on hand to add oomph to couscous but have recently rediscovered a tasty recipe for…

In our household winter is soup season, a time of year that a couple of evening meals each week are hearty broths filled with root vegetables, lentils, beans and heavy grains like barley and farro. When it’s cold out soup makes a satisfying supper and an even better lunch the next day.

My secret to a…

Pump House Restaurant in Moncton.

I've never really been one for New Year's Resolutions. To me they're kind of like rules or turnip. Don't like 'em.

But this one's an easier one. Eat, and most certainly drink, more of what's made in New Brunswick and the Maritime region in 2012.

Years ago that meant driving great distances to try any kind…

Author: Robin Mather 

Part autobiography, part cookbook, part DIY manual. Mather spends a year in a 650 sq ft cottage by a small lake in rural Michigan. Follow her experience through the seasons while she describes her efforts to eat local on a modest budget.

If you've ever dreamed of a simpler life this book will inspire you...

Excepts from book description

"Within a single week in 2009, food journalist Robin Mather found herself on the…